The running motto in our garden is „from the earth to the table“. Our own herbs and vegetables are currently growing explosively in the garden, and in between so many „weeds“. Three very common and easily recognizable weeds are the garden orache (Atriplex hortensis), stinging nettle (Urtica dioica) and goutweed (Aegopodium podagraria). However, dont worry be happy: They are not only a tasty addition in the kitchen, but also rich in vitamins, trace elements and – like all young leafy vegetables – rich in spermidine. Best of all: they grow by themselves!
In this recipe, almost all the ingredients are spermidine-rich: the spelled whole grain flour for the pasta dough, the bug beans, the weeds and the pumpkin and sunflower seeds for the garnish. A refreshing leaf salad would also be spermidine-rich.
Ingredients for 4-6 persons:
- 200 g of weeds (mainly garden orache, then stinging nettle and only a little goutweed)
- 200 g of bark beans cooked
- 2 cloves of garlic
- a handful of parsley chopped
- ½ lemon (zest)
for the dough
- 500 g flour (wholegrain spelled fine)
- 1 egg
- 1 tbsp oil
- 1 tsp salt
- approximately 200 ml of water
First prepare the pasta dough. For that mix flour and salt in a large bowl. Add half the warm water and the egg and knead. Continue to add water and knead until a smooth dough is formed. Form the dough into a ball, sprinkle with oil (so it will not dry out) and let rest for half an hour.
In the meantime, prepare the filling. Puree the boiled bean beans. Pluck the leaves of the „weeds“ from the stems and cut a little bit smaller. In a pan, heat a little oil with chopped garlic, first the nettle leaves (they need a bit of heat so that they do not burn on the tongue) and then orache and goutweed. Mix with the beans and parsley and season with salt, pepper and a little bit of lemon zest.
Roll out the pasta dough on a well-floured work surface to a thin dough sheet. The easiest way is to use only half the dough first. Cut into small rectangles (about 10 x 5 cm), place a teaspoonful of stuffing on one half of the rectangle, place the second half over it and press tightly on the edge (closing) so that a square is created. In boiling salted water, cook the ravioli briefly (until they float to the surface). Garnish with melted butter and briefly roasted pumpkin and sunflower seeds.
From the filling you can make about 40 ravioli.
If you have worked sparingly and have some pasta dough left. You can just cut them into strips and cook them as pasta. Or like us, we continued filling the ravioli with halved plums (also works with frozen fruits). These plum noodles with butter, cinnamon and sugar was the lunch for those kids who did not want to eat healthy weeds.